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RED SNAPPER ALA CARUSO

Scale the mullets but do not gut them.  Dry them on paper towels and coat with flour, shaking off the excess.  Melt the butter in a frying pan and when it is hot cook the fish, without  burning the butter.  Cook for 7 to 8 minutes on each side of the whole fish, 3 to 4 minutes each side of a fillet.  Sprinkle with salt and pepper.  When they are cooked, remove them from the pan, make a slit up the belly and remove the livers.  Put aside.  Keep the fish warm.  Crush the livers with a fork in a bowl, (preferably stainless steel) and place over a high heat in the frying pan where the fish were cooked.  Sprinkle with Cognac and flame.  Add some butter and cr¸me fra”che.  Taste for seasoning.  Place the fish in the sauce and reheat gently.  Serve immediately.
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6 red mullet or fillets of red snapper
6 tbsp unsalted butter
6 tbsp flour
salt, pepper
3/4 cup cr¸me fra”che
a few drops Cognac
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15
mn
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15
mn
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Serve a dry white wine from Provence with this dish.
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Restaurant
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Fish
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Antoine ZANABONI
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